Mon-Sat, 11:30am-10pm; Sun, noon-10pm
4, 5, 6 at 59th St.; 6 at 51st St.
American Express, Discover, MasterCard, Visa
42nd St. to 63rd St., First Ave. to Seventh Ave.
Seattleite Paul Krug opened Glaze in Fall 2010, taking inspiration from the lighter Korean-influenced teriyaki spots popular in his hometown. To begin, pick your meat, which gets charcoal grilled and then sauced with a subtle, tangy (and not overly salty) dressing. As it happens, the best choice is the salmon, wild Alaskan in the summer and organic farm-raised when that’s out of season. The hearty portion is delicately flavorful, fleshy, and flaky but textured, with a refined exterior crisp. Veggies are sourced locally when possible, and the chicken is Murray’s antibiotic-free (the dark meat is way tastier than the white). A selection of standout sides wow and several together could make a fine light meal. Don’t miss the blistered, spice-dusted shisito peppers, a rarity on a quick-service menu. At dinnertime, the phones ring of the hook for delivery, while midday lines reach out the door.Recommended Dishes
Salmon teriyaki, $9.50; shishito peppers, $5; cucumber salad, $3; pork gyoza, $4